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Table Of Contents

Introduction
About our Company
Program Goals
Use of this manual
Seven Areas of Responsibility
Opening & Closing the Bar
Measurements
Free Pouring vs. Jigger Pouring
Free Pouring
Jigger Pouring
Glassware
Handling Glassware
Breakage & Spills
Bar equipment and tools
Techniques of building a drink
Layering
Flamed drinks
Setting up the bar
The Speed Rack
Highball drinks
One Liquor Drinks
More Than One Liquor Drinks
Two liquor drinks
2 Liquor Drinks
Garnishes
The “free pour” system
Drink rules
Drink measurements
Rocks Drinks
One liquor rocks drinks
Two liquor rocks drinks
Two Liquor Rocks Drinks
Three liquor rocks drinks
Three Liquor Rocks Drinks
Traditional Martinis and Manhattans
Traditional cocktails
Work Sheet
Margaritas
Traditional Margaritas
Straight up Margaritas
Margarita Drinks
Tall drinks
TALL Drinks
Glass)
Shooters
Study Sheets
Frozen drinks
Mixing Frozen Drinks
Cream drinks
Coffee drinks
The Secret of Flaming
Cordial list
Beer
Types of Beer
Storing and serving beer
Brewing Beer
Beer drinks
Ales, Lagers and Micro-Brews
“Beer clean” glasses
Things to know about beer apparatus
Wine and Wine Service
Bottling
Wine tasting
Serving
Wine origins
Four classes of wine
Sherries
White wines
Red Wines
Sparkling Wines
Alcohol and spirits
Tips to avoid a hangover
Hangover remedy
The REM story
Toxin levels in drink
Fermentation
Distillation
Specialty drinks
Flavored Martinis
Customer Service
Managing money
Money handling
Layered drinks
Products and premium brands
Graduate Services
Interviewing process and skills
Tips to do before interviewing:
Building a resume
Common bartending mistakes to avoid
Appendix A
Bartending terminology
Appendix B
Enrollment Agreement – School Copy
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Bar Tending Manual 2011

Bar Tending Manual 2011

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Published by Victoria Bella

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Published by: Victoria Bella on Nov 09, 2011
Copyright:Attribution Non-commercial

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08/29/2012

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